Roasted Green Tomato Salsa (Southern Salsa Verde)

When I went to a local fruit stand last weekend, the cashier started ringing me up for items an earlier customer decided not to buy and had left on the counter.  I thought I had cleared things up, but realized when I got home that some beautiful green tomatoes made their way into my Baggu bag.  I have been hesitant to buy green tomatoes since the only way I know how to prepare them is fried.  This clearly shows I had some learning to do.  I started browsing for green tomato recipes and came across several salsa recipes.  I remembered making Bobby Flay’s recipe for Shredded Chicken and Tomatillo Tacos with Queso Fresco and how much I loved the taste of the chicken after it soaked up the roasted green salsa flavor.  So I decided to use this as a guide to make some roasted green tomato salsa.

Here’s how I made it:

Ingredients:

  • 3 large green tomatoes, whole
  • 1 jalapeño pepper, whole
  • 1 bulb of garlic, top cut off to expose cloves
  • grapeseed or vegetable oil for drizzling
  • 1 small red onion, peeled and quartered
  • 1 cup of packed cilantro
  • half of a lime
  • 1 tsp. ground cumin
  • 2 Tbls. honey or agave
  • salt and pepper for seasoning
  1. Heat oven to 425 degrees.  Place green tomatoes, a bulb of garlic (top cut off so oil can reach cloves), and a jalapeño pepper in an oven-safe pan.  Drizzle with grape seed or canola oil.
  2. Roast vegetables in oven for 25-30 minutes.  Tomatoes and pepper should start to blacken on the outside, and the garlic should begin to turn soft.  Let cool for 15-20 minutes, then remove stems of tomatoes and pepper and remove garlic cloves from skin.  If you want your salsa to be less spicy, remove the seeds from the jalapeño.
  3. Place tomatoes, pepper, garlic, cilantro, red onion, juice of half a lime, honey, and cumin into a blender or food processor (I had to add my cilantro after blending the first ingredients because my blender is too small!).  Use a blender if you want the finished product to be more sauce-like, and a pulse on a food processor if you like your salsa chunky.  Season with salt and black pepper to taste.
  4. Store in the refrigerator and use within the week, or use this guide for freezing and canning food at home.

 

Roasted Green Tomato Salsa (Southern Salsa Verde)

Before and after roasting green tomatoes, jalapeño, and garlic.

Roasted Green Tomato Salsa (Southern Salsa Verde)

Blend the roasted vegetables with red onion and seasonings.

Roasted Green Tomato Salsa (Southern Salsa Verde)

Add the cilantro (this adds the extra green color).

Roasted Green Tomato Salsa (Southern Salsa Verde)

Use within the week, or can or freeze it for later.

There are a lot of ways to enjoy this salsa.  Scooping it up with chips, using it in Skinnytaste’s crock pot chicken tacos, using Bobby Flay’s taco recipe above, Jamie Oliver’s steak and salsa verde, add it to a taco salad or black beans and rice, or pour over poached whitefish.  Have more ideas or ways you use salsa verde?  Please share!  Comment below, or send me a tweet (@southernbeets).

My Quick and Easy Thai Curry Recipe

My Quick and Easy Thai Curry Recipe | southernbeets

Chicken and Bell Pepper Panang Curry

I love curry dishes, and it’s usually what I order when I’m out for Thai food (pumpkin red curry is my fave!).  I found myself craving vegetables swimming in spicy coconut sauce, so I started browsing online for a recipe until I found one.  When I finally did, I couldn’t believe how simple it was (it’s more than boiling water, but really, it’s easy!).  It’s my new 20-minute weeknight dinner.  It only requires a few ingredients, and I can keep a stock of some of them in my pantry and refrigerator.

My Quick and Easy Thai Curry Recipe | southernbeets

Keep curry paste and coconut milk on hand.

I got my recipe for Thai curry from Rachel Cooks Thai, and I used a recipe for Panang Curry with Beef as a general guideline for meat and veggie curry dishes.  As for ingredients, you can buy curry paste and coconut milk at most Asian markets.  There’s different types of curry pastes:  green, yellow, panang, and massaman are a few.  They come in resealable plastic containers and are stored in the refrigerator after opening.  I also use an onion, a pound of protein (shrimp, boneless skinless chicken breasts, or beef for stir-fry), and some vegetables (a few bell peppers or a couple of heads of broccoli, or a couple of small eggplants).  If you’re able to find some Thai basil or lime leaves, that’s a bonus!

Here’s my basic curry recipe:

  • 1 can (13.5-15 oz.) coconut milk (if you use low-fat, it will turn out watery)
  • 2-3 Tbls. curry paste
  • 1 large yellow onion, sliced into strips (rather than chopping or dicing)
  • 1 lb. cubed meat or peeled shrimp
  • 3-4 cups vegetables, cubed or cut into strips
  • 4-6 large kaffir lime or Thai basil leaves, sliced thin
  1. Add curry paste to a pan heated up to med-high.  Scoop the cream (the thick stuff at the top of the can) of the coconut milk into a pan and stir until well combined.
  2. Add onion and cook for 2-3 minutes until onion begins to soften.
  3. If using meat, add meat and cook until outside is browned (inside will still be pink).
  4. Add vegetables and stir well, so curry paste coats the outside.  Cook 5 minutes or until vegetables start to soften.
  5. Add remaining coconut milk and leaves (optional) and bring to a boil.  If you’re using shrimp, add them now and cook through until they curl and are no longer translucent (adding them at the end keeps them from being overcooked).
  6. Serve once coconut milk is heated and meat/shrimp are cooked through.

Serve with cooked rice, roasted sweet or golden potatoes, or your favorite noodles.  I’ve used zucchini noodles (“zoodles”) in place of rice and they were delicious because the zoodles absorb the coconut milk and curry flavors.

Below, I used a pound of shrimp, a large peeled eggplant, a large handful of baby arugula, and green curry paste.

My Quick and Easy Thai Curry Recipe | southernbeets

Shrimp and Eggplant Green Curry

If you give this a try, let me know how it turns out!  And do you have a favorite Thai or curry recipe?  I’d love to try it!  Comment below, or send me a tweet (@southernbeets).